You Can Cook Too 40 – Persian Chicken with apricots and almonds

Patricia shows you how to make a delicious Persian chicken with apricots and almonds, perfect served with couscous, a Greek salad and some pitta or flat-breads.

She pairs it with The Swan, written by Camille Saint-Saëns



  • 600ml/1 pint chicken stock (or veg stock)
  • 10-12 strands saffron
  • 1 very large onion
  • 25g/1oz butter
  • 1 tabsp. olive oil
  • 1 teasp. ground cinnamon
  • 4 chicken breasts (on the bone if wished)
  • 100g/4 ozs. chopped dried apricots
  • 25g/1 oz sultanas
  • 50g/2ozs while unskinned almonds
  • Salt and black pepper
  • Boil the stock and add the saffron. Leave on the side.
  • Peel and chop the onion. Add to the oil/butter mix until soft then stir in the cinnamon Transfer to a plate
  • Add the chicken to the pan and fry until brown.
  • Add the onion/cinnamon mixture followed by the apricots, sultanas and almonds. Sprinkle with pepper and add in the stock. Bring to the boil.
  • Simmer or cook in the oven for about 40 minutes. Add more pepper and some salt as liked.
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